Butter Cookies À La Gisela
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 405)
- 375 g butter
- 190 g suar
- 4 egg yolks
- 1 packet vanilla sugar if required
- 1 pinch baking powder if necessary
- flour for rolling
- 2 egg yolks for brushing
- almond (s) (almond flakes), sugar pearls etc.
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a dough. The best way to do this is to put the butter in large pieces on a large board, pour flour and sugar over it and press a hollow in the middle (looks like a volcano or a bird`s nest). Then place the 4 egg yolks in the hollow - then nothing will run. With a knife you can then cut the butter even finer and mix it at the same time. In any case, that`s how my mother always did it. If necessary, you can add 1 packet of vanilla sugar and 1 pinch of baking powder. Knead the dough well and refrigerate for about 30 minutes.
- In portions (put the rest back in the fridge) roll out thinly on a board and cut out cookies as you like and place on a baking sheet. Be careful, these cookies literally run apart, so don`t put them too close together! Brush with the egg yolk (my grandmother`s tip: whisk 1 teaspoon of powdered sugar and 2 teaspoons of milk with the egg yolk, then it will be even nicer) and sprinkle with almond flakes, sugar pearls, etc.
- Bake at 180 ° C in a preheated oven for approx. 10 - 12 minutes - depending on the thickness of the dough.
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